Fun Fact: I drank some of the au jus. No shame.
Chicken Au Jus
ingredients:
• 6 chicken thighs, bone-in & skin-on
• 3 tbsp sun dried tomatoes, chopped (packed in oil & Italian herbs)
• 6 tbsp red wine vinegar, preferably aged
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp Dijon mustard
• 2 tsp kosher salt + more for sprinkling
• freshly ground black pepper + more for sprinkling
• 6 chicken thighs, bone-in & skin-on
• 3 tbsp sun dried tomatoes, chopped (packed in oil & Italian herbs)
• 6 tbsp red wine vinegar, preferably aged
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp Dijon mustard
• 2 tsp kosher salt + more for sprinkling
• freshly ground black pepper + more for sprinkling
instructions:
1) Line a 13x9 baking dish with foil for easy clean up. Put chicken in a zip top bag and place the bag on the baking dish.
2) Whisk the remaining ingredients in a bowl, including any oil accumulated on the cutting board from the sun dried tomatoes.
3) Pour the marinade over the chicken. Squeeze as much air as you can out of the bag, seal the bag, and massage the marinade into the chicken. Let marinate in the fridge for at least 6 hours to overnight.
4) Take the chicken out of the fridge to bring to room temperature 1 hour before cooking. Preheat oven to 400° F.
5) Dump the chicken along with the marinade into the prepared baking dish. Arrange the chicken skin side up in a single layer. Cover with foil.
6) Bake for 40 minutes. Remove the foil, sprinkle with salt and pepper, and bake for 30 minutes more.
7) Transfer chicken to a plate. Pour the marinade into a fat separator and gently squeeze the juice out of the tomatoes with a spoon. Pour the au jus into a bowl.
◘ tip: Alternatively, transfer the au jus to a bowl and skim the fat off the top if you don't have a fat separator.
8) Serve chicken with rice and au jus as a dipping sauce.
1) Line a 13x9 baking dish with foil for easy clean up. Put chicken in a zip top bag and place the bag on the baking dish.
2) Whisk the remaining ingredients in a bowl, including any oil accumulated on the cutting board from the sun dried tomatoes.
3) Pour the marinade over the chicken. Squeeze as much air as you can out of the bag, seal the bag, and massage the marinade into the chicken. Let marinate in the fridge for at least 6 hours to overnight.
4) Take the chicken out of the fridge to bring to room temperature 1 hour before cooking. Preheat oven to 400° F.
5) Dump the chicken along with the marinade into the prepared baking dish. Arrange the chicken skin side up in a single layer. Cover with foil.
6) Bake for 40 minutes. Remove the foil, sprinkle with salt and pepper, and bake for 30 minutes more.
7) Transfer chicken to a plate. Pour the marinade into a fat separator and gently squeeze the juice out of the tomatoes with a spoon. Pour the au jus into a bowl.
◘ tip: Alternatively, transfer the au jus to a bowl and skim the fat off the top if you don't have a fat separator.
8) Serve chicken with rice and au jus as a dipping sauce.
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